Roasted Butternut Squash Veloute Recipe
Recipe information
Make Roasted Butternut Squash Veloute in just 1h 10m. nutmeg cream, chili oil, fried sage
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Ingredients
Main Ingredients
For Garnish
Preparation
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper. Place cut-side down on a baking sheet and roast for about 40 minutes or until tender.
2. Sauté Aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
Cooking
3. Combine and Blend
Once the butternut squash is roasted, scoop out the flesh and add it to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Cook for 10 minutes.
4. Blend the Veloute
Using an immersion blender, blend the mixture until smooth. If using a stand blender, allow to cool slightly before blending. Stir in nutmeg, and adjust seasoning with salt and pepper to taste.
Garnishing
5. Prepare Nutmeg Cream and Fried Sage
In a small saucepan, heat the heavy cream with a pinch of nutmeg until warm. In another pan, heat some olive oil and fry the sage leaves until crispy. Remove and drain on paper towels.
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